Pairs well with Hachis Parmentier
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Hachis Parmentier
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A rich, slow-cooked meat covered in silky mashed potato and delicious cheese, with a bit of bro flare thrown in.
05:00:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- oyster blade steak (or flat iron steak) - watch the video to see
- salt - to taste (to season)
- flour - watch the video to see (for dusting)
- olive oil - watch the video to see
- large carrots - 2 (peeled and cut into big pieces)
- swede - 2 (peeled and kept in big chunks)
- onions - 2 (diced)
- garlic cloves - 6 (smashed)
- celery sticks - 2 (roughly chopped)
- thyme - 1 (small bunch)
- bay leaves - a few
- tomato puree - 1 tablespoon
- red wine - watch the video to see
- balsamic vinegar - 1 tablespoon
- beef stock - watch the video to see (good quality)
- potatoes - watch the video to see (for mashing, such as Sobago, russet, or Maris Piper)
- butter - 50g (for mash)
- milk - watch the video to see (cold, for mash)
- comte cheese - watch the video to see (grated, for topping)
Instructions
- Prepare and Season the Meat: Dice the oyster blade steak into big chunks, season with salt, and dust with flour.
- Brown the Meat: In a Dutch oven with olive oil, brown the meat in batches and set aside.
- Sauté Vegetables and Meat: In the same pot, sauté onions, then add celery, garlic, and tomato puree. Add back the meat, then pour in red wine, balsamic vinegar, thyme, bay leaves, and beef stock.
- Oven Cook: Cover and cook in the oven at 140°C for 2 hours. Add carrots and swede, then cook for another 2 hours.
- Prepare Mashed Potatoes: Boil potatoes until tender, then mash with butter and milk to a smooth consistency.
- Assemble and Bake: Mix meat with reduced sauce and vegetables. Layer in a dish, cover with mashed potatoes, top with grated comte cheese, and bake at 160°C until golden brown.
